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Florida Chilled Citrus Soup
Lake Buena Vista Club
10 cherries, stemless and seedless
1/4 whole lemon (rind left on, seeds removed)
2 cups canned peach slices
1/3 whole orange (rind left on, seeds removed)
2 cups canned figs
1 quart fresh orange juice
1 cup strawberries, hulled and washed
1/3 cup grenadine syrup
3/4 teaspoon cinnamon
1 cup sugar
2 cups water
1 teaspoon vanilla extract
1 quart orange sections
Combine cherries, peaches, figs, strawberries and cinnamon in food processor with steel blade. Process until pureed. Put into a large stainless steel or glass container and add water. Put orange sections in processor and puree. Add to fruit mixture. Process lemon and orange to fine texture and add to fruit in container. Stir in remaining ingredients. Chill from two hours or longer before serving. Makes 1 gallon or 20 6-ounce servings. Refrigerate any unused portion. NOTE: This recipe may be divided. It may also be frozen.
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French Onion Soup
lake Buena Vista Club
2 cups sliced Spanish onions
1/4 teaspoon granulated garlic powder
2 teaspoons margarine or salad oil
1/8 teaspoon yellow food coloring
2 3/4 cups water
1/4 teaspoon caramel food coloring
3 beef bouillon cubes
1 tablespoon dry sherry
2 chicken bouillon cubes
Croutons
1/8 teaspoon white pepper
Parmesan cheese
Salt to taste
Sauté onions in margarine or oil in a heavy 6-cup saucepot until golden brown, stirring often. Add water, bouillon cubes, pepper, salt if needed, garlic powder and food colorings. Bring to a boil and simmer, covered, 10 to 15 minutes. Add sherry and cook 2 minutes longer. Serve topped with croutons and grated Parmesan cheese.
